Best 3 Endive Egg Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Endive egg salad is a classic dish that is both delicious and easy to make. Made with endive, hard-boiled eggs, mayonnaise, and other flavorful ingredients, this salad is a great option for a light lunch, a quick dinner, or as a side dish. The endive adds a slightly bitter flavor to the salad, which pairs perfectly with the creamy mayonnaise and the protein-packed eggs. Whether you're looking for a simple recipe or something with a bit more flair, there's an endive egg salad recipe out there to suit your taste.

Check out the recipes below so you can choose the best recipe for yourself!

ENDIVE SALAD WITH EGG AND ANCHOVY



Endive Salad With Egg and Anchovy image

For a cool-weather salad, pale green Belgian endive dressed with an assertive anchovy vinaigrette is a refreshing beginning to a meal - or a nice light lunch. For more color, try adding other endive relatives: the red-leafed variety, frisée, different types of radicchio or speckled Castelfranco chicory. All of these winter salad greens have sweetness and a pleasant hint of bitterness. Belgian endive is the mildest of the bunch. As for anchovies, look for good fat meaty ones. Rinse and blot, then coat with a little good extra-virgin olive oil.

Provided by David Tanis

Categories     lunch, salads and dressings, main course, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

2 garlic cloves
10 to 12 anchovy fillets, rinsed and blotted
2 tablespoons lemon juice, plus more to taste
1/2 teaspoon lemon zest
2 tablespoons Dijon mustard
Salt and pepper
1/2 cup extra-virgin olive oil
6 to 8 large Belgian endives
A few handfuls of radicchio leaves or other brightly colored chicories (optional)
6 to 8 large medium-boiled eggs, cooled and peeled

Steps:

  • Make the vinaigrette: Pound together (or hand chop) garlic and 4 anchovy fillets to make a rough paste. Transfer mixture to a small bowl.
  • Add 2 tablespoons lemon juice, zest and Dijon mustard and stir well. Season with salt and pepper.
  • Whisk in olive oil. Taste and adjust lemon juice, salt and pepper. Just before preparing salad, taste vinaigrette again and adjust seasoning as needed.
  • Cut the bottoms off of endives and discard any withered outer leaves. Separate the leaves and pile them in a large salad bowl. (Cut the hearts in half or quarters lengthwise.) Add the radicchio, if using.
  • Just before serving, sprinkle leaves lightly with salt and pepper, and drizzle with 2 tablespoons vinaigrette. Toss gently, then distribute among six to eight plates. Garnish each plate with an egg cut in half or into quarters, and an anchovy fillet, then drizzle plates with remaining dressing.

BELGIAN ENDIVE WITH EGG SALAD



Belgian Endive with Egg Salad image

Categories     Egg     Cocktail Party     Low Carb     Quick & Easy     Buffet     Shrimp     Endive     Bon Appétit

Yield Serves 12 to 14

Number Of Ingredients 7

4 hard-boiled eggs, shelled, finely chopped
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon celery salt
6 heads Belgian endive
4 ounces cooked bay shrimp, well drained
Paprika

Steps:

  • Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)
  • Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each; sprinkle with paprika.
  • On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)

ENDIVE EGG SALAD



Endive Egg Salad image

Serve our spicy egg salad on endive leaves for a light lunch or elegant appetizer.

Provided by Paula Jones

Categories     Lunch

Time 35m

Yield 2

Number Of Ingredients 6

4 eggs
2 tablespoons mayonnaise
1/4 teaspoon curry powder
Salt and pepper to taste
1 small head red or green Belgian endive, separated into leaves
1 medium green onion, thinly sliced (1 tablespoon)

Steps:

  • Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1 inch above eggs. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
  • To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold water to help remove shell.
  • In medium bowl, chop eggs with knife or pastry blender. Add mayonnaise, curry powder, salt and pepper; mix with fork until blended. Spoon egg salad into endive leaves; sprinkle with onion.

Nutrition Facts : ServingSize 1 Serving

Some Great Cooking

Endive is a leafy green typically eaten raw, but it can be quickly sauteed to add to salads, main courses, and side dish crapes. If you're looking for a way to use up leftover hard-boiled eggs, you should consider making the creamy egg-and-mayonnaise-based endive egg. Endive egg salads are great for weekday lunches or as part of a brunch spread. The eggs and mayonnaise are creamy, tangy, and salty, and their richness is nicely complemented by the slightly bittery endive. Consider adding other ingredients to the base of endive egg, such as fresh herbs, grated cheese (Parmesan, goat cheese, or cheddar), or crumbled bacon. Be sure to use high-quality mayonnaise and fresh, crisp endive. This dish can be prepared ahead of time, making it perfect for potlucks or picnics.

Conclusion

With its creamy, tangy, and salty taste, endive egg is an excellent dish for your next meal. Here's a quick recap of our tips for making an egg-cellent endive egg:

  • Use fresh, crisp endive.
  • Look for high-quality mayonnaise.
  • Add-ins are a great way to customize your endive egg. Consider fresh herbs, grated cheese, or crumbled bacon.
  • Prepare endive egg ahead of time for easy entertaining.
So what are you waiting for? Try an endive egg today, and see how it will change the way you eat.

Related Topics